Ingredients:
- 1 large Eggplant (approx. 450g), cubed into 1-inch pieces
- 2 medium Zucchini (approx. 300g), sliced into half-moons
- 1 large Red Bell Pepper, de-seeded and chopped
- 1 cup (200g) Sweet Potato, peeled and diced small
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 1 tsp (5g) Smoked Paprika
- 1/2 tsp (2.5g) Sea Salt
- 2 cups (370g) Cooked Quinoa or Farro
- 1 can (400g) Chickpeas, drained and patted dry
- 3 tbsp (45g) Creamy Tahini
- 1/2 Lemon, juiced
- 1 tbsp (15ml) Warm water
- 1 clove Garlic, grated
Instructions:
- Preheat the oven to 425°F (220°C). Note: This high temperature is the only way to get the charred edges we want in under 30 minutes.
- Cube 1 large eggplant into 1 inch pieces and slice 2 medium zucchini into half moons.
- Chop 1 large red bell pepper and dice 200g of peeled sweet potato into small, uniform cubes.
- Toss all the vegetables in a large bowl with 30ml extra virgin olive oil, 5g smoked paprika, and 2.5g sea salt. Note: Mixing in a bowl ensures every nook and cranny of the eggplant is coated.
- Spread the mixture onto a parchment lined sheet pan. Ensure no pieces are overlapping to allow for airflow.
- Roast for 25 minutes until the sweet potato is tender and the eggplant edges are mahogany colored.
- Whisk 45g tahini, the juice of 1/2 a lemon, 1 grated garlic clove, and 15ml warm water. Note: Add the water slowly; the tahini will seize at first, then suddenly turn velvety.
- Portion 370g of cooked quinoa or farro into four bowls and top with 400g of drained chickpeas.
- Pile the roasted vegetables over the grains and finish with the tahini drizzle. Chicken and Stars Soup in 35 Minutes — Master this homemade Chicken and Stars Soup recipe, far better than canned ve...Grilled Chicken Power Bowl: Easy Meal for Lunch in 25 Minutes — Master this Easy Meal for Lunch with Grilled Chicken. Our guide includes a st...Olive Garden Chicken Scampi Recipe in 25 Min — Master our olive garden chicken scampi recipe copycat featuring a velvety sau... $img_2$